Why You’ll Love This Recipe

If you’re a fan of creamy mashed potatoes and the crispy, cheesy goodness of a twice-baked potato, then this casserole is your dream come true. It combines all the flavors you love from a classic twice-baked potato, with an easy-to-make casserole twist. You get the creamy mashed potatoes, savory meat, melted cheese, and green onions all baked together to perfection. This dish is hearty, flavorful, and sure to please a crowd!

Ingredients

4 large russet potatoes, peeled and cubed
1/2 cup of meat, crumbled
1/2 cup sour cream
1/2 cup cream cheese, softened
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded cheddar cheese
1/2 cup green onions, chopped (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
In a large pot, bring the cubed potatoes to a boil in salted water. Cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork. Drain and return the potatoes to the pot.
Mash the potatoes using a potato masher or electric mixer until smooth and creamy.
Add the sour cream, cream cheese, milk, garlic powder, onion powder, salt, and pepper to the mashed potatoes. Stir until everything is fully combined and smooth.
Fold in the crumbled meat and 1 cup of the shredded cheddar cheese.
Transfer the potato mixture into the prepared baking dish, spreading it evenly.
Sprinkle the remaining 1/2 cup of cheddar cheese on top of the casserole.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
If desired, top with chopped green onions for added flavor and color.
Serve hot and enjoy!

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes

Variations

Vegetarian Option: Skip the meat and add extra veggies like spinach or bell peppers for a more plant-based twist.
Cheese Variations: Try using different types of cheese such as Monterey Jack, mozzarella, or gouda for a unique flavor.
Spicy Kick: Add some chopped jalapeños or a dash of hot sauce to give the casserole a bit of heat.
Herb Additions: Add fresh herbs like rosemary, thyme, or parsley for an extra layer of flavor.

Storage/Reheating

Storage: Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat individual servings in the microwave for 1-2 minutes or bake the entire casserole at 350°F (175°C) for 15-20 minutes until heated through.

FAQs

Can I use a different type of potato for this recipe?

Yes, you can use Yukon Gold potatoes or red potatoes for a different texture and flavor. However, russet potatoes are recommended for the fluffiest mashed potatoes.

Can I prepare this casserole in advance?

Yes, you can prepare the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to let it come to room temperature before baking.

Can I freeze Twice Baked Potato Casserole?

Yes, you can freeze this casserole. After assembling, cover it tightly with foil and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.

Is there a way to make this casserole lighter?

To lighten up the recipe, you can use low-fat sour cream, reduced-fat cream cheese, and skip the meat. You can also opt for a lower-fat cheese or use less cheese overall.

How do I make the casserole creamier?

For a creamier texture, add more sour cream or cream cheese. You can also use heavy cream instead of milk for extra richness.

Can I make this casserole without sour cream?

Yes, you can substitute sour cream with Greek yogurt or additional cream cheese if desired.

Can I add more toppings to this casserole?

Yes! You can top the casserole with extra crispy meat, additional cheese, or even some crispy fried onions for a fun crunch.

Can I use a different kind of cheese for this casserole?

Absolutely! Cheddar is a classic, but you can use mozzarella, gouda, or a blend of cheeses for different flavors.

What if I don’t have green onions?

If you don’t have green onions, you can substitute them with chives, shallots, or leave them out entirely. The casserole will still taste amazing.

Can I make this casserole in a slow cooker?

Yes, you can make this casserole in a slow cooker. After mixing all ingredients, cook on low for 3-4 hours or until the casserole is hot and bubbly.

Conclusion

Twice Baked Potato Casserole is the ultimate comfort food with a creamy, cheesy, and savory flavor that’s hard to beat. Whether you’re serving it for a weeknight meal or a special occasion, this dish is sure to be a crowd-pleaser. The recipe is easy to prepare and versatile, making it perfect for any gathering. With a few simple ingredients, you can create a hearty and satisfying dish that everyone will love.

Twice Baked Potato Casserole Recipe

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Twice Baked Potato Casserole is a comforting and indulgent dish that takes all the best parts of a loaded baked potato and transforms them into a creamy, cheesy casserole. This recipe is the perfect side dish for family gatherings, holidays, or any occasion when you want a dish that’s both satisfying and delicious.

Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6-8 servings
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

4 large russet potatoes, peeled and diced
1/2 cup unsalted butter, melted
1 cup sour cream
1/2 cup milk
2 cups shredded cheddar cheese, divided
1/2 cup cooked and crumbled ground turkey (or your preferred meat substitute)
1/4 cup chopped green onions
Salt and pepper to taste

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Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
Boil the diced potatoes in a large pot of salted water for about 15-20 minutes or until tender. Drain and return to the pot.
Mash the potatoes with a potato masher or hand mixer until smooth.
Add melted butter, sour cream, and milk to the mashed potatoes. Mix well to combine.
Stir in 1 1/2 cups of shredded cheddar cheese, crumbled ground turkey (or other meat of choice), and chopped green onions. Season with salt and pepper to taste.
Transfer the mixture into the prepared baking dish, spreading it evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
Bake in the preheated oven for 20-25 minutes or until the casserole is bubbly and the cheese on top is melted and golden.
Serve hot and enjoy!

Notes

For extra flavor, top with a few more crumbles of ground turkey or extra green onions.
You can make this casserole ahead of time. Simply assemble it, cover it, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
Add garlic powder or onion powder to the mashed potatoes for an extra burst of flavor.